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added BAC Yeast products to Culture Charts
==Commercial Farmhouse/Belgian Strains of ''Saccharomyces''==
In cooperation with Eric Bandauski <ref>[https://docs.google.com/spreadsheets/d/1qDMGwDKCDxgzoIZfQpOYE0IzSGiK_rr_txc29XmQrbc/edit#gid=211905165 Eric Bandauski's Yeast Strain Guide]</ref>.
===[[BAC Yeast]]===
{| class="wikitable sortable"
|-
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| BY122 || Achouffe || 72-76% || High || 64-84 || One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. Similar to WLP550 or WY3522.
|-
| BY124 || Brasserie Thiriez || 77-83% || Low || 65-77 || French Saison yeast starter is a strain that enhances the use of spices and is extremely attenuative yet leaves an unexpected silky and rich mouthfeel in a very dry finished beer.
Produces Saison or farmhouse-style beers that are highly aromatic with clean citrus esters. Expect peppery and spicy notes with no earthiness and low phenols. This strain enhances the use of spices and is extremely attenuative but leaves an unexpected silky and rich mouthfeel in a very dry finished beer. Similar to WY3711.
|-
| BY125 || Saison du Pont || 76-80% || Low || 70-85 || Belgian Saison Classic farmhouse ale yeast. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated temperatures.
Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. Usually slow to attenuate. Similar to WLP565 or WY3724.
|-
| BY126 || Westmalle || 75-80% || Medium || 64-78 || Trappist Big ABV strain is a robust top cropping beer yeast with phenolic character. Trappist Big ABV beer yeast has an alcohol tolerance to 12%. It's ideal for Bière de Garde, as it ferments dry with rich ester profile and a malty palate. Similar to WLP530 or WY3787.
|-
| BY128 || Esen, Belgium (De Dolle) || 72-76% || Medium || 62-75 || This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%
A tart, slightly phenolic yeast capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. Similar to WY3942.
|-
|}
===[[Bootleg Biology]]===